For me cooking seems to be a big task as after a long day at work none of us would like to spend our free time in the Kitchen... Being a working woman myself, I have tried to put in some quick recipes that would not only be delicious but also very easy to cook... so Happy Cooking...

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Sunday, February 9, 2014

Dhonepata bata diye Maach (Fish cooked in fresh coriander paste)

Coriander
leaves are used extensively for garnishing dishes due to their unique flavor.
However, apart from garnishing, Coriander leaves can also be used in chutneys
and for preparation of various sauces. For example, Coconut Chutney tastes great when the coconut is ground to a
thick paste along with coriander leaves. One can add them while making Salsa, various curries and even
use them as a spread for sandwiches.

I
never knew that even Fish can be prepared with this wonder LEAF until my
Mom-in-Law told me about this recipe. Everyone in the house just loved the
freshness it brought to our meal and so I am here to share this recipe with you
all.

Ingredients

Fish
of course (Try getting a Fresh water fish like Rohu or Katla)

A
bunch of fresh coriander leaves

2-3
green chilies (depending upon your spice quotient)

1
½ inch Ginger

1
pinch of Black cumin (Kala Jeera)

Salt
(As per taste)

1
teaspoon of turmeric powder

Sugar
(1/2 a teaspoon)

1
teaspoon Cumin powder

Oil
(Preferably Mustard however you can use any cooking oil of your choice)

Method

Wash the
fish pieces thoroughly and smear them with a teaspoon of salt and turmeric
powder.

For the
Coriander Paste: Remove
roots and long stems from the bunch of coriander leaves, and grind them along
with ginger and green chilies to make a fine paste.

Heat oil
in a Kadhai. Now fry the fish pieces one by one till they take a light golden
colour. Remove them and keep aside.

To the
hot oil, add a pinch of Kala Jeera (Black Cumin). Once they start spluttering,
add the coriander paste. Add rest of the ingredients (Salt to taste, sugar, and
cumin powder) and cook on a high flame till the oil starts separating out from
the masala. Now add water (adjust the quantity according to the amount of gravy
that you need).

Bring it
to boil, and then simmer it on a medium flame for 5 minutes.

Now add
the fish pieces and simmer them with the gravy for a couple of minutes.

1 comment:

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